Blueberry Buckle Sheetcake

This has become a favorite with family and friends as a breakfast treat for campouts and special days (like New Years Day!) Enjoy!

• Ready In: 1 hr 30 mins
• Serves: 16

Ingredients

• 1 1⁄2 cups sugar
• 1⁄2 cup shortening
• 2  eggs
• 1  cup milk
• 4  cups flour
• 4  teaspoons baking powder
• 1  teaspoon salt
• 1  teaspoon nutmeg, ground
• 1⁄2 teaspoon clove, ground
• 4  cups blueberries
• 1  cup sugar
• 2⁄3 cup flour
• 1  teaspoon cinnamon
• 1⁄2 cup butter

Directions

1. In large mixing bowl, cream together sugar and shortening, then blend in eggs.
2. Stir in milk, then sift in baking powder, salt, nutmeg, and cloves. Stir batter til smooth.
3. Fold in blueberries. (I usually use frozen blueber ries, and add them into the batter frozen. If you thaw then add, you'll end up with purple cake!)
4. Spread batter into a greased and floured 9" x 13" pan.
5. For topping, in smaller mixing bowl, blend sugar, flour, and cinnamon.
6. Blend in softened butter or margarine, making a struesel-type mixture. Sprinkle crumb mixture evenly on top of batter.
7. Place pan in oven preheated to 375 degrees and bake for 1 hour or until buckle tests done when tested with a toothpick (pick inserted and pulled from cake will not come out wet). Blueberry Buckle keeps well and is best served warm.